Contrivance for making hollow pastry or rolls.



No. 754,131. PATBNTED MAR. s, 1904.

I 0. FOROKE. I

GONTRIVANGE FOR MAKING-HOLLOW PASTRY 0P. ROLLS.

APPLIOATION FILED 521M512, 1902. 1 no 1101121,. z snnntrvsxnnr 1.

iJLJHaW 110,754,131. IPATENTED MAR.,8, 1904.;

v -c. PORCKE. communes FOR MAKING HOLLOW PASTRY 0R ROLLS.

APPLICATION FILED SEPT. 12, 1902.

N0 MODEL. 2 SHEETS-SHEET 2.

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n4: nnnms PEKERS co, PNOTO-LITHO., wAsnmowm 0 cv UNTTED STATES Iatented.March 8, I904.

PATENT OFFICE.

CARL FOROKE, OF HANOVER, GERMANY, ASSIGNOR TO HERMANN BAHLSEN ANDTHEODOR BAHLSEN, TRADING AS HANNOVERSCHE CAKESFABRIK H. BAHLSEN, OFHANOVER, GERMANY, A .FIRM.

CONTRIVANCE FOR MAKING HOLLOW PASTRY OR R OLLS.

SPECIFICATION forming part of Letters Patent No. 754,131, dated March 8,1904;

Application filed September 12, 1902. Serial No. 123,167. (No model.)

To all whom it may concern:

I which the pastry is baked in a two-part mold having cores placed in itin the known manner.

The novel feature of the apparatus consists in the provision of flangesor walls at the ends I of the recesses which form the molds, the saidwalls having apertures which correspond in width to the diameter of thecores.

In the annexed drawings, Figure 1 is a vertical section of theapparatus; Fig. 2, a plan 2 view of the lower part of the mold with thecores inserted, and Fig. 3 represents the pastry as it appears afterremoval from the mold with the rolls lightly hanging together. Fig. 4 isa section through the mold at right angles to the line of section inFig. 1that is to say,

a section parallel to any one of the coresshow ing a core in place.

The baking-mold comprises an upper part a and an under part b, which areadapted to 3 be held firmly together by suitable means.

These mold parts are provided with recesses or troughs 0, correspondingin shape to the form of the pastry to be produced. At the ends of thesetroughs special flanges or elevated edges g with apertures are provided,or,

in other words, the cross-section of the troughs is so reduced at theends that only apertures corresponding to the size of the cores are leftat one or both ends. The purpose of the said 4 flanges or elevated edges9 is to retain the pastry in the closed mold while the cores are beingwithdrawn. It is obvious that the said flanges form abutments for thepastry rolls,

and they also form exact guides for the cores while the latter are beingwithdrawn.

In the known form of baking-molds the ends of the spaces of the troughsare laterally closed by flanges, collars, or the like at the ends of thecores. This has the disadvantage that when the core is withdrawn thepastry adheres to it, even if the troughs are fluted or provided withother intaglio ornamentation.

The method of using the improved baking mold is as follows: After themold has been well heated by any suitable means-for instance, by meansof gas, steam, electricity, or the likethe upper part a is lifted andthe dough is poured into the troughs in the under part b, whereupon thecores are placed in position and the upper part a is firmly connected tothe lower part. The heating is then continued until the baking iscompleted. Thereupon the cores d are withdrawn from the closed mold,preferably by means of the bar f and handle 6, and the mold is thenopened for the removal of the pastry. Experience has proved that damageto the pastry is hereby excluded. i

As shown in Figs. 1 and 2, rolls or the like of different shapes can bebaked simultaneously.

What I claim is In apparatus for the manufacture of hollow, tubularpastry, the combination with cores d of a bipartite mold having troughs0 formed with elevated edges g at their ends adapted to closely surroundand guide the cores (land to retain the pastry in the mold while thecores are longitudinally withdrawn.

In witness whereof I have signed this specification in the presence oftwo witnesses.

CARL FORUKE.

Witnesses:

LEONORE RAscH, C. G. STEVENSON.

